Ingredients
250g pitted prunes, quartered
220ml prune juice
1 1/2 tbsp armagnac or cognac
Dutch-processed cocoa powder, for dusting
250g unsalted butter
250g good-quality dark chocolate, chopped
3/4 cup Dutch-processed cocoa powder, extra
125g roasted pecans, chopped into small pieces
8 eggs, at room temperature
2 egg yolks
400g caster sugar
pinch of salt
2 tsp vanilla extract
1/2 quantity chocolate ganache
pecan praline, optional
thick cream, to serve
Description
The Texture Of This Cake Is That Of A Mousse, With The Prunes Adding A Sensuous Lushness And The Pecans A Welcome Crunch.
Australian Good Food Guide
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter